Chicken Dado

Name: Chicken Dado
Ingredients: 2 cups chicken pieces, boiled, de-boned, and cubed; 3 tablespoons butter; 3 tablespoons scallions, diced (the white part); 1 cup water chestnut, sliced; 2 teaspoons fresh gingerroot, cut into slivers; 2 cups sour cream; 12 cup chicken stock (home-cooked when possible); 1 teaspoon table salt (or less); 1 teaspoon lemon juice (bottle-type is okay); 12 teaspoon black pepper; 1 tablespoon scallion top, diced (garnish)

11 ingredients

8 steps

Ingredients

2 cups chicken pieces, boiled, de-boned, and cubed
3 tablespoons butter
3 tablespoons scallions, diced (the white part)
1 cup water chestnut, sliced
2 teaspoons fresh gingerroot, cut into slivers
2 cups sour cream
12 cup chicken stock (home-cooked when possible)
1 teaspoon table salt (or less)
1 teaspoon lemon juice (bottle-type is okay)
12 teaspoon black pepper
1 tablespoon scallion top, diced (garnish)

Directions

1

Heat the butter in a large, heavy pot until it foams, then add the white scallions and cook until tender.
2

Don't let them brown!
3

Remove the pot from the heat and add the water chestnuts, ginger, sour cream, stock, salt, lemon juice, and pepper.
4

Stir.
5

Return the pot to medium heat and bring to a boil.
6

Once it boils, add in the diced, pre-cooked chicken.
7

Stir this carefully as to not break up the chicken -- you just need to heat the chicken through and then it's done.
8

Serve with either clumpy (short-grained) rice or egg noodles and garnish the dish with the diced scallion tops.

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